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Mini Cheesecakes with Lemon and Raspberry No-Bake

These Mini Cheesecakes with Lemon and Raspberry No-Bake are a delightful, easy-to-make dessert featuring a tangy lemon and sweet raspberry combination, perfect for any gathering or a cozy night in.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 12 servings
Course: Dessert, Treat
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups 1 ½ cups graham cracker crumbs You can also use your favorite cookie crumbs.
  • 1/3 cup 1/3 cup granulated sugar
  • 1/2 cup 1/2 cup unsalted butter, melted
For the Cheesecake Filling
  • 2 packages 2 (8-ounce) packages cream cheese, softened
  • 1 cup 1 cup powdered sugar
  • 1 teaspoon 1 teaspoon vanilla extract
  • 1 tablespoon 1 tablespoon lemon juice
  • 1 unit Zest of 1 lemon
  • 1 cup 1 cup heavy whipping cream
For the Topping
  • 1.5 cups 1 ½ cups fresh raspberries
  • 1/4 cup 1/4 cup lemon curd Store-bought or homemade.

Method
 

Make the Crust
  1. In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until combined. It should resemble wet sand.
  2. Spoon the mixture evenly into your mini cheesecake cups or muffin tin and press it down firmly.
  3. Pop it in the fridge to set while you work on the filling.
Prepare the Filling
  1. In a large mixing bowl, beat the softened cream cheese until smooth.
  2. Gradually add in the powdered sugar, vanilla extract, lemon juice, and zest. Mix until creamy and delightful.
Whip It Good
  1. In another bowl, whip the heavy cream until stiff peaks form.
  2. Gently fold the whipped cream into the cream cheese mixture. Be gentle to keep that airy texture.
Assemble Your Mini Cheesecakes
  1. Spoon the cheesecake filling over the chilled crusts, smoothing the tops with a spatula.
Chill Out
  1. Let these beauties chill in the refrigerator for at least 4 hours, preferably overnight.
Serve with Berries and Lemon Curd
  1. Top each cheesecake with fresh raspberries and a dollop of lemon curd right before serving.

Notes

These mini cheesecakes can be stored in an airtight container in the fridge for up to 5 days. They can also be frozen without the raspberry topping and lemon curd.